Every once in a while we have breakfast for dinner. This is especially popular during Fridays in Lent, when we do not eat meat. Yesterday, Child #2 decided to make vanity pancakes.
Vanity pancakes are light and fluffy. We generally make at least a double batch, since a single batch makes 20, 6″ pancakes. These are great as leftovers, or to be frozen for future use. Once you have poured some on your griddle, you may then place a few chocolate chips, blueberries, or your favorite treat in each pancake. Do not add the treats to the batter! They will stick and burn to your pan!
2 cups sweet sorghum flour In a Separate Small Bowl Mix:
1 cup coconut powder 2 Tbsp. baking powder
2 tsp. sugar 2 tsp. apple cider vinegar
1 tsp. salt 2 tsp. water
2 eggs Add to first mixture
2 cups milk
6 Tbsp. canola oil
12 oz. sour cream
Combine all ingredients in first list in a large mixing bowl and mix until well blended. Add baking powder mixture and stir in on low speed until incorporated. Drop batter onto a well-greased, 325℉ griddle or frying pan. Add any desired “extras” at this point. Cook until bubbles form and edges look firm (3 – 5 minutes.) Flip and cook for another minute until second side is golden. Makes 20, 6” pancakes.
Serving suggestions: Butter, syrup, jam, honey, etc.
Note: For our vanity pancakes, Child #2 added a few semi-sweet chocolate chips after dropping the batter onto the hot griddle. After they were cooked on both sides, she topped them with butter and tart cherry jam. Yummy!
Note #2: If you would like to make these vegetarian or vegan, the substitutions that can be made are as follows:
2 eggs = 2 Tbsp. flax seed meal and 6 Tbsp. warm water (mix separately in a small bowl and add after baking powder mixture)
2 cups milk = 2 cups almond milk
12 oz. sour cream = 12 oz. soy yogurt